Rice Stuffed Peppers
|Green peppers||4 Large, stems and seeds removed|
|Onion||1 Medium, minced|
|Cooked rice||2 Cup (32 tbs)|
|Ground ham sausage/Cooked pork sausage||1⁄2 Pound|
|Cayenne pepper||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Preheat oven to 350° F.
Parboil peppers in boiling water 5 minutes and drain.
In a medium bowl, thoroughly mix onion, rice, ham, cayenne if desired, and 1/2 cup cheese.
Stuff pepper shells generously with rice mixture and top with additional cheese.
Bake at 350° F for 40 minutes, or until cheese is melted and browned.